Rose cake

Serves 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 3 hours 50 minutes
 
Ingredients:
For the white dough:
2 cups white flour
One 12g active dry yeast
1/8 cup unsalted butter
1/8 cup sugar
2 eggs
6 Tbsp room temp milk
Zest of 1/2 lemon
1 Tbsp vanilla extract
For cocoa dough:
2 cups white flour
One 12g active dry yeast
1/8 cup unsalted butter
1/8 cup sugar
1/3 cup cocoa powder
2 eggs
8 Tbsp room temp milk
1 Tbsp vanilla extract
Powdered sugar
 
METHOD
To make the white dough:
In a small bowl, stir together yeast and milk.
Sift flour and stir into the yeast mixture. Add in eggs, sugar, butter, vanilla and lemon and bring together with hands, kneading a few times.
Add to a bowl and cover with plastic wrap. Let rise 2 hours.
To make the cocoa dough:
In a small bowl, stir together yeast and milk.
Sift flour and stir into the yeast mixture. Add in eggs, sugar, butter, vanilla and cocoa powder. Slowly beat with an electric mixer to incorporate. Once just incorporated, turn out on floured surface and knead a few times.
Add to a bowl and cover with plastic wrap. Let rise 2 hours.
Roll into a long rectangle. Cut the rectangle in half.
To make the cake:
Alternate between white and cocoa dough, layering the rectangle halves so they just overlap each other on the edges.
Slice the log and place in a round baking pan that’s been lined with parchment paper in an even layer.
Let rise 1 hour.
Preheat oven to 350 degrees F.
Bake for 30 to 35 minutes.
Dust with powdered sugar and serve immediately.